Lemon Onion Recipe
Description
This vibrant lemon onion sauce brings a burst of fresh, zesty flavor to any meal. Combining the sharp acidity of fresh lemon juice with the mild sweetness of green onions and the salty pop of capers, it creates a balanced and aromatic condiment. While the original source mentions crabmeat, this versatile sauce shines as a standalone dressing or finishing sauce for grilled fish, roasted chicken, or steamed vegetables. It is quick to prepare, requiring no cooking time, which preserves the fresh, crisp textures of the ingredients. The result is a light, refreshing addition that cuts through richness and brightens up everyday home-cooked dishes. Perfect for summer picnics or weeknight dinners, it adds a professional touch with minimal effort.Ingredients
Directions
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Finely chop the green onion, separating the white and green parts if desired for texture variation.
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Drain the capers well to remove excess brine, which can make the sauce too salty.
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In a small mixing bowl, combine the chopped green onion and drained capers.
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Squeeze the fresh lemon juice over the onion and caper mixture.
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Stir gently to distribute the ingredients evenly.
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Taste the mixture and add extra lemon juice if a brighter acidity is desired.
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Serve immediately over your chosen dish or chill for 15 minutes to allow flavors to meld.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 55.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 35.5mg12%
- Sodium 146.1mg7%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.4g2%
- Sugars 1.2g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This sauce is best served fresh to maintain the crisp texture of the onions and the bright flavor of the lemon.
While the ingredient list includes crabmeat, this sauce works beautifully as a vegan condiment if you omit the crab and serve it over vegetables, tofu, or grains.
If you prefer a milder onion flavor, soak the chopped green onions in cold water for 10 minutes before draining and adding to the sauce.
For a richer texture, you can whisk in a tablespoon of olive oil, though this will change the nutritional profile and remove the vegan status if you were avoiding animal products for other reasons (olive oil is vegan).
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The onions may soften slightly upon standing.
